This San Sebastian Cheesecake is a crustless, deliciously creamy cheesecake, with a distinctive burnt top that gives it a beautiful caramel flavor. Using a handful of simple ingredients and defying all the baking rules, this is a failproof recipe perfect for a novice baker!
Keyword basque cheesecake, burnt basque cheesecake, san sebastian cheesecake
Preheat your oven to 205˚C (400˚F) or 190˚C (375˚F) if you're using a fan-assisted oven (like I do). Line the 9-inch (23-cm) springform pan with two pieces of parchment paper for a signature San Sebastian cheesecake look.
Add the cream cheese, sugar, salt and vanilla to a large bowl. Using an electric hand mixer, mix it until smooth and combined.
Next, add the eggs one by one and mix well until each is thoroughly incorporated before adding another egg.
Pour the heavy cream into the mixture and mix it until combined.
Sift the flour into the bowl and mix until just combined.
Pour the batter in a prepared pan and shake the pan a little bit so the batter spreads evenly. Bake for approx. 40 minutes or until the top is deep brown (burnt), the edges of the cake have set, but the middle still jiggles a little bit when you shake the pan.
Remove from the oven, place on a cooling rack and leave to cool gradually at room temperature before placing in the fridge to cool completely.Serve as is or with fruit-based sauces, fresh fruit or chocolate sauce.
I advise you to read all the helpful tips with step-by-step images in the blog post!